Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

1 tsp ground cinnamon

For the cross

30g gluten and wheat-free plain flour, plus extra for dusting

For the glaze

3 tbsp apricot jam

Method

Bring the milk to the boil, then remove from the heat and add the butter. Leave to cool until it reaches hand temperature. Mix the flour, salt, sugar and yeast with the warm milk and egg in a mixer with a dough attachment, or with a wooden spoon, then bring together the dough with your hands. Don't knead.

Put the dough in a lightly oiled bowl. Cover with oiled cling film and leave to rise in a warm place for 1 hr or until doubled in size and a finger pressed into it leaves a dent.

Tip in the olive oil, sultanas, mixed peel, orange zest, apple and cinnamon and mix into the dough. Shape into buns by lightly oiling your hands and dividing the dough into 100g pieces before rolling into balls. Leave to rise for another hour.

Heat oven to 220C/200C fan/gas 7. Mix the flour with about 3 tbsp water to make the paste for the cross – add the water 1 tbsp at a time, so you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses. Bake for 20 mins on the middle shelf of the oven, until golden brown.

Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool.

Ads by Google

Comments, questions and tips

Comments (19)

nealm3rd Apr, 2015

just made these after following a recipe a couple of years ago that was a complete and utter disaster.followed this recipe to the letter. always a must with gluten free.they were wonderful. million times better than shop bought. I'm a bit of a rank amateur, but the result was lovely.I didnt use Doves Farm, used a plain flour blend from a small company called most marvellous baking. After years of fairlures with doves farm flours . I switched to theirs and always pleased with the results. so much more consistant whatever I am baking.

I have just made these, although only half the quantity was used, and they a gorgeous! They are soft and moist and very morish. The only alteration made was to sub extra sultanas for mixed peel. Highly recommend this recipe, if followed to the letter. Gluten free baking can turn disasterous so this recipe is going on my account.

So disappointing. I have to agree with Flossie and Aldazita - absolutely disgusting. Bad rock cakes is a good description - taste was just about OK but absolutely not related to Hot Cross Buns at all. Please remove or test texture was unacceptable (and change that photo!). Not sure how meateater gave them 10 out of 10 and would be curious to know how our results can be so different. I don't know how to give a zero rating so have had to give one star - but deserved zero.

I made this today and I am sorry to say that it was total rubbish! They came out looking like bad rock cakes and the taste was disgusting! I actually nearly vomitted, this is a first for me on this site! Bad, bad, please do not waste your time or money on this recipe!

The photo used above is identical to the regular (non gluten-free) hot cross buns on the BBC Good Food site which I think is possibly misleading. It's good to know how these will look so please could you change the photo to the gluten-free version? Or can you assure me that this is how they could look? Thanks.

If you aren't fussy about Gluten or Wheat you can make these with proper, normal flour. I normally add the butter after they are cooked and have cooled down. I simply slice them open (with a knife) and put the butter inside, although 50g is quite a lot.

TERRIBLE RECIPE DON'T WASTE YOUR INGREDIENTS ON THIS. Even if you do as Elizabeth above suggests, it doesn't work.

Anyone who's tried this recipe is owed some really expensive ingredients and an apology from Paul and the BBC.This is why:The recipe is inaccurate. It is therefore a lie that it is 'tested'. The photo is of wheat buns, not gluten free. The dough does not rise. The finished product is only good for stoning crows. THE ONLY NICE THING WAS THE FLAVOUR.

You can't just transpose a wheat recipe straight into gluten free. As a talented bread maker you know that surely Paul, so why allow someone to use your name for this recipe and make you look ignorant?Can I suggest you and the Beeb do a Gluten Free cookery series and find out how to cook some really good breads,cakes, and biscuits for us Freefromers? Everyone knows someone who eats GF, so it wouldn't be a wasted series. I love the Bake Off, watch it all, can't eat a single thing. Please?

This recipe has been adapted from one by Paul Hollywood. According to the original instructions, the milk should be brought to the boil and the butter added to the hot milk. Then leave to cool to blood heat before using. Hope this helps.

I was looking for a gluten free hot cross bun recipe and stumbled across this one. However like Grace and Andrew I cant make it untill someone from the Good Food team can kindly let us know when to add the butter?!?. Please update quickly as I want to make these....NOW!!! (They look so tasty)

Instructions aren't complete or clear.Is the butter required and when does it get added? In step 1 with the flour etc? Does it need to be softened? Also doesn't say anywhere to warm the milk up before it is added

Reader offer: £40 off delicious meals

Reader offer: £10 off + 2 free craft beers

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Follow us

This website is made by BBC Worldwide.

BBC Worldwide is a commercial company that is owned by the BBC (and just the BBC). No money from the licence fee was used to create this page. The profits we make from it go back to BBC programme-makers to help fund great new BBC programmes.